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Food Processing: Techniques and Technology №1(48), 2018
Section: REVIEW
1 Zhbanova E. Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review) 203
2 Krasnova T. Water treatment in food industry 446
Section: TECHNOLOGY FOR FOOD PRODUCTION
3 Gurinovich G.,
Patrakova I.,
Kudryashov L.
Study of the effect of curing mixture compositions on oxidation of lipids in meat systems 207
4 Zhuravleva S.,
Boytsova T.,
Prokopets Z.
Structural and mechanical properties of forcemeat systems based on hydrobionts and poultry of mechanical separation 169
5 Krikunova L.,
Dubinina E.
Effect of distillation methods on qualitative characteristics of distillates obtained from dried Jerusalem artichoke 161
6 Mirontseva A.,
Tsed E.,
Volkova S.
Justification of bioactivated grain triticale use in alcohol production 170
7 Panasyuk A.,
Makarov S.
Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant 167
8 Permyakova L. Peculiarities of physiological and biological characteristics of brewer’s yeast stored with natural minerals 154
9 Smirnova I.,
Gutov N.,
Lukin A.
Research of composition of milk protein concentrates 186
10 Starovoytova K.,
Tereshchuk L.
Development of mayonnaise recipes considering the main trends in product range improvement 195
Section: PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
11 Shmalko N.,
Smirnov S.
Amaranth grain processing in a grain roller mill 176
12 Shorstkii I. Influence of pulse electric field on oil-bearing material rheology 182
Section: FOOD HYGIENE
13 Ponomareva E.,
Krivosheev A.,
Lukina S.,
Alekhina N.,
Gabelko Y.,
Agapov B.
Breadsticks with enhanced nutritional value for salt-free nutrition 176
14 Skripko O.,
Statsenko E.,
Pokotilo O.
Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value 165
Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
15 Vayskrobova E.,
Baryshnikova N.,
Reznichenko I.,
Pokramovich L.
Development of the integrated management system in food production company 158
16 Kakimov A.,
Kakimova Z.,
Smirnova I.,
Zharykbasov E.
Promising areas of zeolite application in milk purification from toxic elements 183
17 Orymbetova G.,
Shambulova G.,
Orymbetov E.,
Kasymova M.,
Kobzhasarova Z.
Assessment of nitrates content in vegetables grown in South Kazakhstan Region (Shymkent city) 161
18 Sergazieva O.,
Dolganova N.
Using food wraps based on gelatin to preserve food quality 192
Section: CHEMISTRY AND ECOLOGY
19 Sachyuka T.,
Kovalenko N.,
Supichenko G.,
Bosak V.
Enantiomeric composition of essential oils Ocimum L. components 176
Section: ECONOMICS
20 Surai N.,
Dibrova Z.,
Sagina O.,
Orlov B.
Modern condition and development prospects for agricultural consumer cooperation in the Central Federal District of the Russian Federation 179
21 Chernichenko S.,
Kotov R.,
Gilmulina S.
Experimental synthetic approach to segment assessment of aggregate credit risk 185